HOW TO MAKE... Shortcrust pastrySeveral recipes including savoury eggplant and haloumi quiche, triple chocolate tartlets and caramel nut tart are presented.Plummer, JenneneWomans Day
This pastry is delicious and lower in calories than ordinary pastry made with all flour. This recipe features in The Hairy Dieters Go Veggie recipe book.
Peach cookies, or “persiki”, as they are called in Russian, are traditional shortcrust pastries made of two halves of short-round cookies that have the most scrumptious filling – boiled condensed milk, or dulce de leche. There is actually nothing special about the cookies recipe itself, how...
Baking blind (sometimes called pre-baking) is the term used to describe the process of baking a pie, tart or flan base with pastry, usually shortcrust pastry, without the filling. The technique of blind baking a pastry base is necessary if you are going to fill the case with raw or 'we...
For that extra homemade feel, try Billington's luxury mincemeat recipe to compliment your mince pies. 8 ingredients15 stepsMethod Step 1 Start by making the shortcrust pastry. Measure the flour, caster sugar and salt into a bowl and stir to combine. Step 2 Scatter the cold cubed butter on...
Puff pastry is the all-purpose choice that works for both sweet and savory fillings, but you can also find less flaky, shortcrust pastry in both unsweetened and sweetened versions.Another advantage of purchasing pre-rolled sheets of store-bought pastry is that they’re usually rolled thin enough...
How long does shortcrust pastry need in the fridge? Keeps in the fridge forup to 2 daysor in the freezer for 2 months. Kneading or overworking pastry can make it tough. If you have over-handled your pastry, rest in the fridge for as long as possible. See our recipe for basic shortcru...
One is with shortcrust pastry, and the other uses Chinese puff pastry. The best Hong Kong egg tarts are made from Chinese puff pastry, slightly different from Western puff pastry. This pastry is less oily than the Western version, with a more floury flavor. Traditional pastry chefs used lard...
• Best eaten within a year of being made For the shortcrust pastry: 400g block of shortcrust pastry Mince Pies: • Preheat the oven to 180ºC. • Flour an even surface and roll out the shortcrust pastry as thinly as possible. • Cut the pastry into 8-10 3 inch rounds and ...
5. Why do I need to have cold ingredients to make pastry? When making shortcrust, it’s important to work with cold butter. This guarantees you’ll get a crumbly dough instead of a sticky clump. This will also make it way easier to roll out the dough and it will prevent it fro...